Soft and chewy inside with a crispy exterior, this pumpkin seed flatbread has a hint of sweetness from the dried cranberries and a sprinkling of sugar. You can use whatever type of granulated sugar you prefer for this recipe, including coconut palm sugar or xylitol.

Spoon the dough onto the middle of the cookie sheet. Using a spatula, spread the dough until it almost reaches all four corners of the sheet. It can be about half an inch thick, but no more. If it’s too thick, it won’t bake inside. It will be really sticky, but this is how it should be! Sprinkle with sugar. Bake for 30-35 minutes, until it begins to get golden brown on top.

Let cool, then cut into slices.

Best when eaten fresh from the oven, but leftovers can be stored in an airtight container in the fridge for days or frozen for later use.

*I haven’t made these without guar gum or xanthan gum but one reader told me she successfully made it with an equal amount of psyllium husks. Since I haven’t tried it myself, I can’t vouch for it though.